Open-Faced Hot Turkey Plate

Ingredients

• 1 1/2 lb cooked roast turkey, sliced thick
• 8 slices soft white sandwich bread
• 2 lb russet potatoes, peeled and quartered
• 1/2 cup whole milk, warmed
• 4 tablespoons unsalted butter, for the potatoes
• 5 tablespoons unsalted butter, for the gravy
• 5 tablespoons all-purpose flour
• 4 cups turkey or chicken broth
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon poultry seasoning
• Kosher salt and black pepper to taste

Before you cook

• Peel and quarter the potatoes and cover them with cold salted water in a pot.
• Slice the cooked turkey about a quarter inch thick.
• Warm the milk in a small saucepan or the microwave.

Steps

1. Bring the potatoes to a boil and cook for 18 minutes, until a knife slides through with no resistance.
2. Drain the potatoes and return them to the hot dry pot for 1 minute to steam off.
3. Mash the potatoes with 4 tablespoons of butter and the warm milk, then season with salt and pepper and cover to keep hot.
4. Melt the remaining 5 tablespoons of butter in a saucepan over medium heat.
5. Whisk in the flour and cook for 2 minutes, until the roux smells nutty and turns pale gold.
6. Pour in the broth a cup at a time, whisking smooth after each addition.
7. Add the sage and poultry seasoning and simmer the gravy for 6 minutes, until it thickens enough to coat a spoon.
8. Slide the sliced turkey into the gravy and heat it through for 3 minutes over low heat.
9. Lay two slices of bread on each plate and pile the turkey over them.
10. Ladle plenty of gravy over the turkey and bread, add a scoop of mashed potatoes alongside, and pour gravy over that too.